STEAK ROLL-UPS
My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY
I saw Rachael Ray prepare this on her television show and I can't wait to try the recipe. This would be great served with "Recipe#358774".
Provided by CookingONTheSide
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen.
- Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it's the thickness of scaloppine.
- Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one.
- Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour.
- Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture.
- Repeat for all 8 cutlets.
- Heat a large, nonstick skillet over medium-high heat with the olive oil.
- Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned.
- Remove the cutlets to a platter and tent with some foil to keep warm.
- Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter.
- Add the shallots and cook until tender, about 1-2 minutes.
- Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute.
- Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes.
- Remove from heat, stir in capers and remaining parsley, and reserve.
- To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.
Nutrition Facts : Calories 1328.1, Fat 47.9, SaturatedFat 11.4, Cholesterol 332.5, Sodium 1724, Carbohydrate 182.2, Fiber 10.2, Sugar 9.8, Protein 40.2
THIN-SLICED BREADED TOP ROUND CUTLETS (MILANESA)
Milanesa Steak is a budget-friendly meal of thin-sliced breaded top round cutlets. This quick and easy recipe is one you'll want to make often.
Yield 4
Number Of Ingredients 8
Steps:
- Lightly pound top round steaks to tenderize and create uniform 1/8-inch thick cutlets. Lay steaks on a sheet pan and season on both sides with half the salt and pepper. Place breadcrumbs in casserole pan and mixed with the other half of salt and pepper. In a medium mixing bowl beat eggs with the garlic.
- Fill a high-sided skillet with about 1/2-inch of oil and heat over medium-high heat (360°F).
- Dust steaks with flour, dip in eggs and then into breadcrumbs. Make sure steaks are fully coated, pressing into breadcrumbs if necessary.
- Fry on each side for 2 - 3 minutes or until golden brown. Set on cooling rack or plate with paper towels to avoid excess oil.
Nutrition Facts : Calories 791cal total
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